黑龙江农业科学Issue(11)：130-134,5.DOI:10.11942/j.issn1002-2767.2015.11.0130
武夷名丛白鸡冠和红鸡冠红茶适制性研究
Adaptability of Processing into Black Tea by Wuyi Mingcong Baijiguan and Hongjiguan
摘要
Abstract
In order to promote the rational development of Wuyi Mingcong germplasm resources and effective use ,taking Wuyi Mingcong Baijiguan and Hongjiguan as the research objects ,the main biochemical components of fresh leaves and black tea were analyzed ,adaptability of processing into black tea was studied combined with sensory evaluation .The results showed that the content of water extract of fresh leaves in Baijiguan was 41 .20% ,polyphenols were 36 .11% ,phenol ammonia ratio was 22 .43 ,those were higher than those in Hongjiguan;amino acids and caffeine content were lower than Hongjiguan ;polyphenols ,theaflavins ,thearubi‐gins of black tea processed by Baijiguan were higher than Hongjiguan ,amino acid content was lower than Hongjiguan;the total score of sensory evaluation of black tea processed by Baijiguan was higher than Hongjiguan .Comprehensive biochemical analysis and sensory evaluation results ,Baijiguan was suitable for pro‐cessing black tea .关键词
白鸡冠/红鸡冠/红茶/适制性Key words
Baijiguan/Hongjiguan/black tea/adaptability分类
农业科技引用本文复制引用
刘迎洁,卢莉,赵洁,张晓晴,陈灿光,李宇倩..武夷名丛白鸡冠和红鸡冠红茶适制性研究[J].黑龙江农业科学,2015,(11):130-134,5.基金项目
国家级大学生创新创业训练计划资助项目 （）
